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Making macarons has always felt like this fancy, impossible task that only professional bakers could handle. I used to think you needed special ingredients and equipment just to get started. But here’s the thing – I’ve discovered you can actually make pretty good macarons with regular all-purpose flour from your pantry.
After lots of trial and error in my kitchen (and yes, quite a few fails), I’ve figured out how to adapt the traditional recipe to work with what most of us already have at home. No need to hunt down specialty flours or feel intimidated by fancy French baking terms.
Want to know the best part? These macarons still turn out with that classic chewy texture and crisp shell we all love. Sure, they might not be exactly like the ones from a Paris bakery, but they’re tasty, homemade, and way more budget-friendly. Let me show you how to make them!
Why You’ll Love These Macarons
- Budget-friendly alternative – Using all-purpose flour instead of expensive almond flour makes these macarons much more affordable to make at home, while still giving you those classic cookie sandwiches you love.
- Customizable colors and flavors – You can easily adjust the food coloring and flavoring to create any combination you want – perfect for holidays, parties, or just because!
- Basic pantry ingredients – Unlike traditional macarons that need special ingredients, this recipe uses common items you probably already have in your kitchen.
- Beginner-friendly recipe – This simplified version removes some of the fussy steps of traditional macarons, making them more approachable for home bakers who are just starting out.
What Kind of All-Purpose Flour Should I Use?
For macarons, you’ll want to stick with a high-quality, unbleached all-purpose flour that has a moderate protein content (around 10-12%). King Arthur or Gold Medal all-purpose flour are good options that provide consistent results. Before using the flour, it’s a good idea to sift it a couple of times to remove any lumps and aerate it – this helps create that signature smooth macaron shell. If you can find it, Italian-milled flour (tipo 00) can also work well because of its super-fine texture, though regular all-purpose flour will definitely do the job. Just make sure your flour is fresh and hasn’t been sitting in your pantry for too long, as flour can absorb moisture and odors over time.
Options for Substitutions
I need to be completely honest here – traditional macarons really don’t work well with substitutions, especially for the main ingredients. However, here’s what you should know:
- Plain flour: Important note: Using all-purpose flour will NOT give you traditional macarons. Real macarons require almond flour/meal – this is not substitutable. This recipe will give you a different type of cookie that might look similar but won’t have the classic macaron texture.
- Egg whites: Fresh egg whites are essential here – don’t try to use egg white substitutes or powdered egg whites. They won’t create the proper meringue structure.
- Food coloring: You can use gel, powder, or natural food colors. Avoid liquid food coloring as it can affect the batter’s consistency. Beet powder for pink, matcha for green, or cocoa powder for brown are good natural options.
- Almond flavoring: For the filling, you can swap almond flavoring with vanilla extract, rose water, or any other extract you prefer.
- Milk: In the filling, any type of milk works fine – whole milk, skim milk, or even non-dairy alternatives like almond or soy milk will do the job.
Watch Out for These Mistakes While Baking
The biggest challenge when making macarons with all-purpose flour instead of almond flour is achieving the right consistency – the batter should flow like lava and form a figure-8 ribbon when lifted, so avoid overmixing or undermixing which can lead to cracked or footless macarons. A common error is not letting your egg whites come to room temperature before whipping, as cold eggs won’t create the stable meringue needed for perfect macarons. Another crucial mistake is skipping the maturing process – after piping your macarons, let them rest at room temperature for 30-45 minutes until they form a dry skin on top, which helps develop the signature feet during baking. Temperature control is also essential – baking at too high a temperature can cause hollow shells, so stick to 300°F (150°C) and use an oven thermometer for accuracy since most home ovens run hot.
What to Serve With Macarons?
These sweet little French cookies are perfect for serving alongside your favorite hot beverages! A cup of good coffee or espresso makes an excellent pairing, as the slight bitterness balances out the sweetness of the macarons. If you’re more of a tea person, try serving them with Earl Grey, chamomile, or a classic English breakfast tea. For special occasions, I like to create a little dessert board by adding some fresh berries, dark chocolate pieces, and maybe even a small scoop of vanilla ice cream on the side. Remember to serve macarons at room temperature – they taste so much better when they’re not straight from the fridge!
Storage Instructions
Keep Fresh: These macarons taste best when you let them mature in the fridge for 24-48 hours after filling them. Place them in an airtight container and they’ll stay fresh in the refrigerator for up to 7 days. The filling helps keep the shells soft and develops a better flavor over time.
Freeze: Want to save some for later? These little treats freeze really well! Put them in an airtight container and they’ll keep in the freezer for up to 3 months. Just remember to place them in a single layer or separate layers with parchment paper to prevent them from sticking together.
Serve: When you’re ready to enjoy frozen macarons, move them to the fridge the night before. Then let them sit at room temperature for about 20 minutes before serving. This helps them get back to that perfect chewy texture that makes macarons so special!
| Preparation Time | 45-90 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 75-130 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 20-25 g
- Fat: 80-90 g
- Carbohydrates: 200-220 g
Ingredients
- 100 grams regular white sugar
- 100 grams egg whites
- 105 grams plain flour
- 105 grams confectioners’ sugar
- Food color as preferred
- 2 cups confectioners’ sugar (250 grams)
- 1/4 cup finely ground almond flour (24 grams)
- 6 tablespoons softened butter (84 grams)
- 1 teaspoon almond flavoring
- 1-2 tablespoons milk as needed
Step 1: Prepare Your Tools and Ingredients
Begin by gathering all the necessary ingredients.
Prepare a large piping pastry bag fitted with a large round tip, such as a 1/4” diameter tip or a Wilton 12, and set aside.
Line two baking sheets with parchment paper or silicone mats.
If you have one, use a baking mat with a macaron template for guidance.
Optionally, wipe all tools, such as bowls, spatulas, and silicone mats, with vinegar to remove any residual grease.
Step 2: Start the Macaron Process
Measure out all the ingredients.
Sift the powdered sugar and flour together, then set this aside.
Pre-heat your oven: large ovens to 310ºF for 60 to 90 minutes to stabilize the temperature, and countertop ovens for 30 to 45 minutes.
Create a double boiler by placing a bowl over a pan with barely simmering water.
Add sugar and egg whites to the bowl and whisk until the sugar completely dissolves.
Ensure the bottom of the bowl doesn’t touch the water to prevent cooking the egg whites.
Transfer the syrup to a stand mixer, being careful to dry the bowl’s bottom to avoid water in the mixer.
Step 3: Whip the Meringue
Using the whisk attachment, start whisking the mixture on low speed for about 30 seconds, then increase to medium.
Continue whisking for 1 to 2 minutes until the mixture becomes white and fluffy, then to medium-high speed until stiff peaks form.
This process typically takes 13 to 15 minutes.
Test for stiff peaks: the meringue should stand upright with a slight bend at the top, feeling resistant as you swirl the whisk, with soft but defined waves forming on the whisk’s bottom.
Step 4: Combine and Fold the Batter
Pour the sifted powdered sugar and all-purpose flour into the stiff meringue.
Add food coloring, if desired.
Fold gently using a spatula in a “J” motion.
Be cautious with macaronage: all-purpose flour macarons can become too runny very quickly.
Focus on how quickly the batter reincorporates in the bowl, rather than reaching a figure 8 with the spatula.
Aim for a consistency where the batter falls off the spatula and reincorporates with what’s in the bowl, resisting overmixing.
Step 5: Pipe and Prepare for Baking
Transfer the batter to the prepared piping bag, sealed at the top.
Pipe the batter onto the macaron template by placing the piping bag 90 degrees over the center and applying gentle pressure for 3 to 5 seconds.
Gently bang the trays to release air bubbles.
Use a toothpick to pop any remaining bubbles.
Rest the piped macarons for 20 to 40 minutes, until dry to the touch.
For the no-rest method, bake immediately.
Adjust baking temperatures based on the oven size: 310ºF for large ovens and 290ºF for countertop ovens.
Step 6: Bake and Cool the Macarons
Bake one tray at a time, rotating if necessary to prevent lopsided shells.
Baking time varies: 15 minutes in large ovens, 20 minutes in countertop ovens.
Adjust based on whether the shells are firm or become crispy after cooling.
Let the macarons cool before filling.
Store unfilled shells in an airtight container in the fridge for up to 5 days or in the freezer for 1 to 2 months.
Step 7: Prepare and Pipe the Filling
Prepare a stencil by cutting a small heart from paper.
Place this over each cooled macaron shell.
Use an airbrush to gently spray the filling center with color.
For the buttercream, beat butter until fluffy, add powdered sugar and almond flour, and mix with almond extract.
Divide buttercream into two bowls, coloring one red.
Spread both colors side by side on plastic wrap, roll into a log, and place in a piping bag with a Wilton 6B tip.
Pipe filling onto the bottom shells, then top with decorated shells.
Store filled macarons in the fridge for up to 5 days or in the freezer for 1 to 2 months.
